Beef wellington with Béarnaise sauce

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.25 kg (2 lb 12 oz) beef eye fillet, trimmed of sinew and excess fat

1 tablespoon canola oil

2 tablespoons brandy

400 g (14 oz) block ready-made puff pastry, thawed

55 g (2 oz/⅔ cup) fresh breadcrumbs

1 tablespoon finely chopped tarragon

150 g (5 ½ oz) duck or chicken liver pâté

1 egg, lightly beaten

1 quantity béarnaise sauce


1. Preheat the oven to 210°C (415°F/Gas 6–7). Grease a baking tray.

2. Tie the meat securely with kitchen string along the length of the fillet, folding the tail end under to make an even cylindrical shape. Grind some black pepper over the beef.

3. Heat the oil in a large heavy-based frying pan over high heat. Add the beef and brown on all sides, this will take about 10 minutes. Pour in the brandy, light with a match to flambé and cook until the liquid has evaporated. Remove from the heat and set aside until cool enough to handle. Remove the kitchen string.

4. Lightly flour a work surface and roll out the pastry to form a rectangle about 5 mm (¼ inch) thick that is large enough to encase the beef. Combine the breadcrumbs and tarragon in a small bowl and sprinkle over the pastry. Spread the pâté evenly over the sides of the beef. Place the beef in the centre of the pastry and brush the pastry edges with the egg. Wrap the pastry around the beef, encasing the fillet completely, pressing the edges firmly together. Transfer the pastry-wrapped fillet, seam side down, into a roasting tin. If desired, cut out 1 cm (½ inch) wide strips from the pastry scraps to decorate the surface with a lattice pattern. Brush the pastry with a little more egg. Cut three small slits with the point of a knife across the top of the pastry to allow steam to escape.

5. Bake for 1 hour for medium (45 minutes for rare and 1½ hours for well done), covering loosely with foil if the pastry is browning too quickly. Rest the beef in a warm place for at least 10 minutes before cutting into thick slices.

6. Serve with the béarnaise sauce.